- 400-500g top loin of salmon (see citrus-cured salmon recipe)
- 300g rock salt
- 125g sugar
- 2 lemons, zest
- 2 limes, zest
- 2 oranges, zest
- 5 juniper berries
- 1 Tbsp black pepper corns, crushed
- 500g Pearla potatoes
- 1 sprig thyme
- 1 bay leaf
- ½ bulb garlic
- enough duck fat to cover the potatoes
- 2 Tbsp brown sugar
- 1 each chamomile, lemon, jasmine (dragon pearls) and Earl Grey teabags
- 1 cup wood chips
- 100gm salmon
- 4 confit potatoes
- 40g kale
- 1 tsp salmon caviar
- 1 Tbsp deep-fried crispy capers
- 2 Tbsp mustard vinaigrette
- 2g fresh horseradish
- ¼ squeeze lemon
Run your hand over the salmon flesh to check for bones. Remove the blood line using a sharp knife.
Combine all curing salt ingredients. Place half the curing salt mix onto a small tray and place the salmon fillets on top. Cover with the remaining curing salt and place another tray and weight on top. Cure for 8 hours. Wash off the curing salt by dipping salmon in a bowl of cold water, then pat dry.
Lightly smoke the salmon for 15 minutes. Fast-smoke initially then reduce the heat and allow to smoke through. Allow to cool whole and break apart to order.
Confit potatoes @ 130°C until tender but still holding their shape (approximately 30-40 minutes).
Dress the potatoes, kale, salmon caviar, chives and crispy capers with the vinaigrette. Place the salad in the bottom of the serving plate. Flake the tea-smoked salmon on top and finish with freshly grated horseradish.